WLP036 Düsseldorf Alt Ale Yeast

A traditional altbier-style yeast from Düsseldorf, Germany. It produces clean, malty German brown and amber ales. This strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes.

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Characteristics

Attenuation:

65.00-72.00

Flocculation:

Medium

Alcohol Tolerance:

Medium (5 - 10%)

Optimum Fermentation Temperature:

65.00-69.00

Style Performance

Style performance is a listing of styles made with WLP036 Düsseldorf Alt Ale Yeast.

FAQs

You list 65-69°F as an appropriate fermentation temperature. I fermented lower due to literature on typical Alt production.

When fermenting lower than our recommended range: 1.) Sometimes the yeast will become stressed and produce sulphur and 2.) If the yeast drops out, most of the time it is a pain to restart fermentation. Just keep both points in mind.

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

"... my local HBS is out ... "

By: Cal | Date: Nov 19, 2012 | Beer(s) Brewed: Rye Alt

Beautiful result; nice and malty, a bit sweet, perfectly balancing the noble hops (Tettnanger and Spalter), with that unique rye tang (20% of the grain bill). Quick fermentation at 60-62F, solid flocculation, made this a very easy yeast to work with. The only downside is that my local HBS is out and I'm trying to grow it back up from bottle dregs to use again!

"... one of my top two"

By: Sean | Date: Nov 19, 2012 | Beer(s) Brewed: Amber, Vienna

Not entirely sure what happened with this one, but first time using this yeast. Mashed at 150, fermented at about 68-72 (just using a water bath and letting it go). Fermentation lasted for about six days initially. Rest occurred for about three then started fermenting again for about another seven days at about 75% of the initial rate. At transfer the beer had almost no body. Flocculation was not great either. Lots of yeast production. Transferred the beer to cornelius kegs where I left for three weeks. Yeast dropped entirely to create a wonderfully bright beer. With the carbonation beer rounded out beautifully. Bitterness was a little apparent than would have liked due to lower residual, but overall yeast went from one of my least favorite to one of my top two! Will be doing this one again

"One note of caution ... "

By: Josiah Moody | Date: Nov 19, 2012 | Beer(s) Brewed: Altbier

Just as winter was in its last throws, I decided to brew a simple altbier, as I was able to ferment at lower temperatures. As commercial altbiers are rare in my region, I have nothing to compare the beer to, except guidelines. That said, I would say the yeast (the headliner of the show) was able to present the maltiness of the beer in a uniquely clean, crisp manner (akin to a lager). I was pleasantly surprised at the result. One note of caution from my experience with this yeast is that it produced a very highly carbonated beer (even though I used considerably less dextrose than in previous batches). I don't know if this is common or not to this yeast.

"WLP029 vs. WLP036"

By: Schuyler Campbell | Date: Nov 19, 2012 | Beer(s) Brewed: Düsseldorf Altbier

WLP029 flocs out somewhat more easily than WLP036 and ferments better a bit warmer. Where I like WLP036 fermenting around 52F, WLP029 has given me great results at 57F. WLP029 will make a great Altbier and is the preferred yeast for Kölsch. WLP036 is excellent for Altbier, but lacking the character WLP029 provides to the more delicate Kölsch style. As always, with a cooler fermentation, you need to pitch much more yeast, so I always make a big starter when brewing up a German-style ale. WLP029 and WLP036 are excellent yeast choices for cold-fermented ales, but I would not use either German ale yeast if you do not have adequate fermentation temperature control, as they are known to be a lot more testy than the very-similar WLP001. If you want to brew a Kölsch or Alt and you are fermenting at or around room temperature, do yourself a favor and use WLP001 instead. (Note: this review also appears on the WLP029 page).

"... wow what a wonderful taste ..."

By: Jim Pilinyi | Date: Nov 19, 2012 | Beer(s) Brewed: Düsseldorf Altbier

Tossed 1 vial (no starter) in my first Alt (SG 1.054) and had vigorous fermentation within 12 hours (made me very happy), Secondary 5 days later then lowered temp from 67 to 61 for 3 weeks. I did give things a little stir after 2 weeks in the secondary because SG was at 1.020 and I am used to a bit more attenuation, but the joke is on me. One week after stirring SG is still at 1.020 which is about 66% attenuation and reading the description further I found this was on the low end of the expected range so I gave it another 7 days with no change and bottled. After 2 weeks in the bottle, wow what a wonderful taste, the low attenuation left the beer slightly sweet and with a lot of maltyness; what a great beer, it may be the best thing I have ever brewed. Cheers

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